Africola chef Duncan Welgemoed shares his recipe for a spicy, smoked and juicy peri peri chicken. Smoking the chicken at the end with bay branches for a great perfume to the meat.
Mike McEnearney from No.1 Bent Street shares his recipe for pulled pork shoulder cooked in cider and espresso coffee with shaved spring cabbage and mustard.
It makes sense that the Apple Isle would be the cider capital of Australia. Max Allen tours Tasmania’s finest producers and discovers the resurgence of an industry more than 100 years strong.